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vegan zucchini roll ups with spinach & basil

Flavorful Vegan Zucchini Roll Ups with Spinach & Basil is baked in flavorful tomato sauce. Low -carb and gluten- free, can made easily of vegan main.

This recipe for Vegan Zucchini Roll Ups with Spinach and Basil will hopefully change lasagna and cannelloni idea! Think of this like a lasagna or cannelloni but without the pasta, a low-carb alternative that highlights produce. And Fragrant basil and spinach permeates the dish and gives it such delicious flavor.

Long thin slices of zucchini are either grilled (or roasted) then spread with a flavorful vegan ricotta-spinach-basil mixture. (Feel free to use vegan tofu ricotta.) They are rolled up and bathed in tomato sauce and baked until warm and wonderfull. Keep them simple or add soy cubes. This boosts the yumminess factor, so if you can find it, use it. And keep in mind, you can always use different vegan cheese.

zucchini roll ups
Vegan Zucchini Roll Ups with Spinach & Basil slices stage

The key to making the Vegan Zucchini Roll Ups as easy as possible is selecting zucchini that is uniform in size, relatively straight, as in not curved, 7-8 inches long and at least 2-3 inches wide. This will make the rolling easier and help the filling stay in. Any narrower will be challenging . . . not impossible mind you, just not as easy. Use a mandolin or cu the zucchini into ¼ inch slices. Lightly brush or spray with olive oil, and either grill or roast until tender enough to roll. Grilling seems to add more flavor. After grilling, cover with foil for a bit so it steams through and becomes more tender.

Saute shallot and garlic for the filling and wilt the spinach. Stir the vegan ricotta filling up with add fresh basil. To the filling, you could add pine nuts, sautéed mushrooms, fresh corn, etc. Spread the spinach spinach and ricotta filling over the grilled zucchini and start rolling with the narrower end or more unsightly end. Place rolls over a generous layer of marinara sauce or tomato sauce , and spoon and little over top. Bake for 20 minutes.

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Vegan Zucchini Roll Ups with Spinach & Basil

The vegan tomato sauce I shared before is delicious here!

It doesn’t matter if you use vegan cheese from the market or home-made vegan cheese here.

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Vegan Zucchini Roll Ups with Spinach & Basil

Vegan Zucchini Roll Ups with Spinach and Basil Ingredients

  • 3 large zucchini (7– 8 inches long, 2–3 inches wide, straight as possible.)
  • 1 tablespoon olive oil
  • 3 garlic cloves, rough chopped
  • 1 shallot, diced
  • 3 ounces spinach (a big, giant handful)
  • 1 1/2 cup sub vegan ricotta or any other vegan cheese you want
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup basil, chopped, or ribbons
  • pinch of chili flakes, optional
  • l-2 teaspoons lemon zest, optional
  • 2 cups marinara sauce ( or homemade tomato sauce)

Vegan Zucchini Roll Ups with Spinach and Basil Instructions

  • Preheat oven to 400 F,  and set grill to high heat (if grilling)
  • Trim both ends of zucchini and thinly slice into ¼ inch wide, vertical slices.  Aim for twelve.  Very lightly brush with olive oil, and either place on a parchment lined sheet pan and roast, or grill each side (turning the grill down to medium). Grill or roast until tender and pliable. Test one by trying to roll it up. If grilling, it helps to cover the zucchini after grilling with foil, so it steams slightly.
  • While the zucchini is roasting or grilling, make the filling. Saute the garlic and shallot in olive oil over medium heat, careful not to burn. Once golden, add the spinach, stir, lower heat, cover for a moment, and let it wilt. Add this to a bowl with the vegan ricotta, test more salt and pepper and the basil. Stir and some chili flakes and lemon zest if you like.
  • One cup marinara or tomatoes sauce in the bottom of a greased 9 x 13 inch baking dish.
  • Spread each zucchini slice with the ricotta mixture, and gently roll up, placeing them seam side down in the baking dish over the marina. Top with a dollop of marinara and more vegan cheese (optional) and cover with foil and bake at 400 F for 15- 20 minutes. Remove foil and continue baking for 5-10 more minutes, or until cheese is melty and golden.
  • Serve sprinkle with fresh basil ribbons.

Vegan Zucchini Roll Ups with Spinach and Basil Notes

  • Feel free to add your creative embellishments to the filling- toasted pine nuts, extra vegan cheese, sautéed mushrooms, etc.
  • It may be a good idea to use soy cubes, sautéed mushrooms or boiled green/black lentil for the filling.
  • Consume within 2 days after cooking.

vegan zucchini roll ups with spinach & basil

Recipe by CuhabegCourse: Dinner, LunchCuisine: ItalianDifficulty: Intermediate
Servings

5-6

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

129

kcal
Total time

1

hour 

Flavorful Vegan Zucchini Roll Ups with Spinach & Basil is baked in flavorful tomato sauce. Low -carb and gluten- free, can made easily of vegan main.

Ingredients

  • 3 large zucchini (7– 8 inches long, 2–3 inches wide, straight as possible.)

  • 1 tablespoon olive oil

  • 3 garlic cloves, rough chopped

  • 1 shallot, diced

  • 3 ounces spinach (a big, giant handful)

  • 1 1/2 cup sub vegan ricotta or any other vegan cheese you want

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ cup basil, chopped, or ribbons

  • pinch of chili flakes, optional

  • l-2 teaspoons lemon zest, optional

  • 2 cups marinara sauce ( or homemade 3 large zucchini (7– 8 inches long, 2–3 inches wide, straight as possible.)
    1 tablespoon olive oil
    3 garlic cloves, rough chopped
    1 shallot, diced
    3 ounces spinach (a big, giant handful)
    1 1/2 cup sub vegan ricotta or any other vegan cheese you want
    ½ teaspoon salt
    ¼ teaspoon pepper
    ¼ cup basil, chopped, or ribbons
    pinch of chili flakes, optional
    l-2 teaspoons lemon zest, optional
    2 cups marinara sauce ( or homemade tomato sauce))

Directions

  • Preheat oven to 400 F, and set grill to high heat (if grilling)
  • Trim both ends of zucchini and thinly slice into ¼ inch wide, vertical slices. Aim for twelve. Very lightly brush with olive oil, and either place on a parchment lined sheet pan and roast, or grill each side (turning the grill down to medium). Grill or roast until tender and pliable. Test one by trying to roll it up. If grilling, it helps to cover the zucchini after grilling with foil, so it steams slightly.
  • While the zucchini is roasting or grilling, make the filling. Saute the garlic and shallot in olive oil over medium heat, careful not to burn. Once golden, add the spinach, stir, lower heat, cover for a moment, and let it wilt. Add this to a bowl with the vegan ricotta, test more salt and pepper and the basil. Stir and some chili flakes and lemon zest if you like.
  • One cup marinara or tomatoes sauce in the bottom of a greased 9 x 13 inch baking dish.
  • Spread each zucchini slice with the ricotta mixture, and gently roll up, placeing them seam side down in the baking dish over the marina. Top with a dollop of marinara and more vegan cheese (optional) and cover with foil and bake at 400 F for 15- 20 minutes. Remove foil and continue baking for 5-10 more minutes, or until cheese is melty and golden.
  • Serve sprinkle with fresh basil ribbons.

Notes

  • Feel free to add your creative embellishments to the filling- toasted pine nuts, extra vegan cheese, sautéed mushrooms, etc.
  • It may be a good idea to use soy cubes, sautéed mushrooms or boiled green/black lentil for the filling.
  • Consume within 2 days after cooking.

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